KR20230009037A - Method of Bead Formulation of Liquid Seasoning - Google Patents

Abstract

The present invention relates to a method for manufacturing a bead-type liquid seasoning. More specifically, in the method, manufactured is the small bead-type liquid seasoning having appropriate thickness, hardness, and diameter by adding metal ion-containing compounds and thickening stabilizers to liquid seasonings such as vinegar and dropping the same into an alginate compound solution from a certain height in the form of a droplet of a specific diameter and dropping the same so that it is possible to be used for decoration without spoiling the color when used in cooking. In addition, the bead-type liquid seasoning can be used in various liquid seasonings and formulated into beads.

Description

Bead formulation method of liquid seasoning {Method of Bead Formulation of Liquid Seasoning}

The present invention relates to a method for formulating liquid seasoning beads, and more particularly, to a liquid seasoning such as vinegar by adding a metal ion-containing compound and a thickening stabilizer, and then dropping the liquid seasoning into droplets of a certain diameter at a certain height. It relates to a method for formulating liquid seasoning beads that can be dropped and dripped into an alginate compound solution to be formulated into small beads having a thickness, hardness and diameter suitable for use in cooking.

Molecular cuisine, which has recently been in the limelight as a field of food, is named in the sense of thoroughly studying and analyzing food down to the molecular level. refers to the creation of food for

Among molecular cuisines, spherfication refers to a cooking process in which a liquid is textured and etched into a spherical shape resembling caviar. Materialization is a cooking method that uses the hardening properties of alginate and calcium, and is mainly used when changing the state of a liquid into a solid. In other words, it is a method of mixing alginate and liquid such as juice, placing it in a syringe or spoon, and dropping it into a container containing calcium lactate or calcium chloride to make it look like a round fish egg. El Bulli's Apple Caviar is a prime example.

There are two methods of spherification: normal spherification and reverse spherification. The difference between the two is based on the amount of calcium in the liquid that undergoes the spherification process.

A common embodiment is to mix a flavored liquid (such as fruit juice) that does not contain any calcium with a small amount of sodium alginate solution, then dropwise into a cold calcium carbonate or calcium chloride solution. In other words, add alginic acid to the liquid you want to make a spherical shape and drop it drop by drop into a calcium carbonate or calcium chloride solution. On the other hand, reverse crystallization is used to crystallize alcoholic beverages, vinegars, etc. that contain calcium, are strong in acid, or contain alcohol. is added drop by drop to the solution. In the general embodiment technique, alginic acid is added to a liquid with the desired taste, but in this technique, calcium lactate or calcium lactate gluconate is added to the liquid with the desired taste and added dropwise to the liquid containing alginate.

In the general specific method, sodium alginate is mixed with a liquid or semi-solid liquid and then dropped into an aqueous calcium source solution to cause gelation from the outside to the inside. There is a disadvantage that the reaction is difficult, and in the case of reverse crystallization, the calcium solution and the contents are mixed and then dropped into the alginate aqueous solution to form a film. Therefore, it is not limited to the range of use of pH, and the problem of surface hardening is also reduced.

European Patent No. 0766515 discloses round beads containing gellan gum and vinegar, and European Patent No. 3311678 discloses a method of preparing bead-shaped vinegar by dropping a mixture of vinegar and calcium ions into an aqueous alginate solution. there is.

In addition, Korean Patent Registration No. 10-2054124 discloses a method for producing beaded isomaltooligosaccharide using luxury grain powder by inducing a reverse spherification reaction in a sodium alginate bath. The above patent has a problem in that it is difficult to manufacture small beads itself and must go through the step of freezing and solidifying in a freezer, so that it takes a long time and increases equipment and costs due to additional processes.

Accordingly, the present inventors have made diligent efforts to formulate liquid seasoning beads that solve the above problems, and as a result, a metal ion-containing compound and a thickening stabilizer are added to a liquid seasoning such as vinegar, and alginate is added in the form of droplets of a certain diameter at a certain height. When a bead-type formulation is prepared by dropping into a compound solution, it is possible to prepare a small bead-type liquid seasoning having an appropriate thickness, hardness and diameter that can be used for decoration without spoiling the color when used in cooking, and various liquid seasonings It was confirmed that it could be formulated in the form of beads by using it for seasoning in the form, and the present invention was completed.

Republic of Korea Patent No. 10-2054124 European Patent No. 0766515 European Patent No. 3311678

Korea Research Institute of Chemical Technology, Appendix 2, Chemistry and Culinary Ensemble Molecular Cuisine M. Garcia-Teneche et al., "REFRESHING POPULAR SCIENCE THROUGH MOLECULAR CUISINE", Proceedings of EDULEARN19 Conference 1st-3rd July 2019, Palma, Mallorca, Spain

An object of the present invention is to prepare a small bead-shaped liquid seasoning having an appropriate thickness, hardness and diameter that can be used for decoration without compromising color when used in cooking, and formulated in a bead form by using it for various liquid seasonings. It is to provide a method for producing a bead-type liquid seasoning that can be transformed.

In order to achieve the above object, the present invention provides (a) preparing a liquid seasoning solution by adding a metal ion-containing compound and a thickening stabilizer to the liquid seasoning; And (b) the liquid seasoning solution is dropped in the form of droplets having a diameter of 0.3 to 0.5 cm from a height of 10 to 30 cm from a water tank containing an aqueous alginate compound solution, and the liquid seasoning and the alginate compound are reacted to form a liquid seasoning It provides a method for producing a bead-type liquid seasoning comprising the step of obtaining beads.

The manufacturing method of the bead-shaped liquid seasoning according to the present invention does not harm the color when used in cooking, can be used for decoration, and can produce a liquid with high acidity such as vinegar into beads. The development of bead formulation products for liquid seasonings, including vinegar, creates new markets, improves added value, and can be usefully used in food additive compositions. Diversification of products by grafting bead formulations to liquid seasonings And there is an effect of enabling the construction of a new market.

1 is a test result of vinegar beads prepared according to the concentration of CMC (carboxymethyl cellulose) of an embodiment of the present invention.
Figure 2 is a test result of vinegar beads prepared according to the concentration of calcium chloride and alginic acid in one embodiment of the present invention.
Figure 3 is a test result of vinegar beads prepared according to the concentration of calcium chloride and calcium lactate of an embodiment of the present invention.
Figure 4 is a test result of vinegar beads prepared according to the vinegar concentration of an embodiment of the present invention.
5 is a test result of vinegar beads prepared according to the concentration of secondary calcium lactate in an embodiment of the present invention.
Figure 6 is a photograph (b) of the vinegar bead manufacturing mechanism (a) and the vinegar bead prepared according to an embodiment of the present invention.
7 is a test result of vinegar beads prepared according to the drop height and diameter of an embodiment of the present invention.
8 is a test result of vinegar beads prepared according to the sodium alginate duration of one embodiment of the present invention.
9 is a test result of vinegar beads prepared according to the calcium lactate duration of one embodiment of the present invention.
10 is a shelf life test result according to the sterilization temperature of vinegar beads prepared according to an embodiment of the present invention.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is one well known and commonly used in the art.

In the present invention, when a bead-type formulation is prepared by adding a metal ion-containing compound and a thickening stabilizer to a liquid seasoning such as vinegar and dropping it into an alginate compound solution from a certain height in the form of droplets of a certain diameter, color when used in cooking It was confirmed that small bead-type liquid seasonings having an appropriate thickness, hardness and diameter that can be used for decoration without harming can be prepared, and can be formulated into beads by using various liquid seasonings.

Therefore, the present invention in one aspect (a) preparing a liquid seasoning solution by adding a metal ion-containing compound and a thickening stabilizer to the liquid seasoning; And (b) the liquid seasoning solution is dropped in the form of droplets having a diameter of 0.3 to 0.5 cm from a height of 10 to 30 cm from a water tank containing an aqueous alginate compound solution and reacted with the liquid seasoning and the alginate compound to obtain a liquid seasoning It relates to a method for producing a bead-type liquid seasoning comprising the step of obtaining beads.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method for producing bead-type vinegar using vinegar and other additives and a food additive composition containing the bead-type vinegar, wherein metal ions such as calcium chloride or calcium lactate and carboxymethyl cellulose (CMC) are added to vinegar. After addition, when the sodium alginate is dropped from a specific diameter and drop height, and then the small beads made of vinegar are added to calcium lactate 2% (w/w) again, the thickness is more than 1.6 mm and the hardness is 0.33±0.02 kgf/ It relates to a method for producing vinegar in the form of small beads with a diameter of 0.5 cm or more and a diameter of more than mm.

In the present invention, a step of washing the liquid seasoning beads obtained in step (b) in a metal ion-containing compound solution for 10 to 40 seconds, preferably 20 to 30 seconds may be further included.

In the case of washing within the above time range, if the reaction of the metal ion-containing compound is limited, it is particularly effective in preventing the metal ion-containing compound from adhering to beads.

In the present invention, it may be reacted for 10 to 120 seconds, preferably 50 to 80 seconds in the step (b).

When reacting within the above time range, a harder film is formed, thereby maintaining the bead shape of the product.

In the present invention, the liquid seasoning may be one selected from the group consisting of vinegar, soy sauce, oil and various beverages, preferably vinegar is used, but is not limited thereto.

In the present invention, the metal ion may be at least one selected from the group consisting of calcium ion, barium ion, and aluminum ion, and preferably, calcium ion is used, but is not limited thereto.

In the present invention, the metal ion-containing compound may be at least one selected from the group consisting of calcium lactate, calcium chloride, potassium lactate, barium chloride, aluminum sulfate and calcium sulfate, preferably calcium lactate, calcium chloride is used, It is not limited to this.

In the present invention, the thickening and stabilizing agent may be one or more selected from the group consisting of CMC, xanthan gum, and guar gum, and preferably CMC is used.

In the present invention, the metal ion-containing compound may be at a concentration of 1 to 10% (w/w), preferably 1 to 3% (w/w). At the concentration of the metal ion-containing compound, the thickness of the beads made is thick and hard, so there is an effect of maintaining the shape of the beads. If the concentration is less than 1% (w / w), there is a problem that the shape of the beads is not well formed or the shape of the beads is not maintained because the thickness is thin, and if the concentration exceeds 10% (w / w), the thickness There is a problem that it is too thick and does not burst easily or the sensory texture is poor.

In the present invention, the thickening and stabilizing agent may be at a concentration of 1 to 10% (w/w), preferably 1.5 to 2.5% (w/w). When the concentration of the thickening stabilizer, if the thickness of the bead is within an appropriate range, the resultant hardness has an effect suitable for the senses. If the concentration is less than 1% (w / w), there is a problem that it takes a long time to settle into the alginate compound solution or beads are not made because it does not settle, and if the concentration exceeds 10% (w / w), alginate As it falls into the compound solution, beads are rapidly formed, reacting quickly with metal ions to make beads of thin thickness, and the sensitivity of vinegar decreases due to the weight of the thickening stabilizer.

In the present invention, the alginic acid compound may be at a concentration of 0.5 to 2% (w/w), preferably 0.3 to 1% (w/w). When the concentration of the alginic acid compound is high, the reaction with the metal ion compound occurs well, so that there is an effect of making beads that can be sold as products in terms of thickness and hardness. When the concentration is less than 0.5% (w / w), the reaction with the metal ion compound does not occur well, so there is a problem that beads are not made or thin beads are made, and when the concentration exceeds 2% (w / w) There is a problem in that the reaction with the metal ion compound is too rapid and thick beads are made.

In the present invention, the liquid seasoning may be at a concentration of 2 to 10% (w/w), preferably 4 to 6% (w/w). At the concentration of the liquid seasoning, while having a meaningful acidity as vinegar, the beads are not significantly changed by pH in making beads, so the beads are well made. If the concentration is less than 2% (w / w), there is a problem that the acidity as vinegar cannot be felt, and if the concentration exceeds 10% (w / w), the beads are not properly made due to the pH of the vinegar. there is,

In the present invention, the alginic acid compound may be at least one selected from the group consisting of alginic acid, sodium alginate, ammonium alginate, calcium alginate, potassium alginate and sodium alginate, preferably alginic acid and sodium alginate, but limited thereto it is not going to be

In the present invention, a bead-type liquid seasoning having a thickness of 1.6 mm or more, a hardness of 0.33 ± 0.02 kgf / mm or more, and a diameter of 0.1 to 0.5 cm can be prepared. Preferably, a bead-type liquid seasoning having a thickness of 1.6 to 2.0 mm, a hardness of 0.33 ± 0.02 to 0.45 ± 0.02 kgf / mm, and a diameter of 0.1 to 0.5 cm can be prepared.

Hereinafter, preferred embodiments are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and various changes and modifications are possible within the scope and spirit of the present invention. It is obvious to those skilled in the art, It goes without saying that these variations and modifications fall within the scope of the appended claims.

[Example]

Example 1: Preparation of Beaded Formulation of Vinegar

Example 1-1: Test for each type of thickening agent

A vinegar solution was prepared by adding calcium chloride at a concentration of 2% by weight and 2% (w / w) of each thickening stabilizer shown in Table 1 to 100 g of vinegar. The vinegar solution was dropped from a drop height of 15 cm or more in droplets with a diameter of 0.5 cm in a reaction tank containing 1.2% (w / w) of sodium alginate, and after 70 seconds, beads were obtained.

The thickness, hardness, viscosity and palatability of the beads vinegar obtained were measured according to the following methods.

The thickness of the bead vinegar was measured after making a bead, cutting one bead, removing the solution in the bead vinegar, washing it well in water, removing the water with Kimwipes, and measuring 10 bead vinegar using a caliper to obtain an average.

Hardness was measured for hardness (hardness) using a texture meter. Place each sample on the durometer and analyze the probe as Φ 1 mm core, pre-test speed 2.0 mm/s, test speed 1.0 mm/s, post-test speed 3.0 mm/s, test distance 5 mm, time 2 s, The trigger force was 10.0 g.

The viscosity was measured for 30 seconds at 30 rpm using a spindle 4 using a Brookfield viscometer after leaving 250 mL of the prepared vinegar in a constant temperature water bath for 10 minutes to reach a temperature of 20 degrees.

In the sensory test, trained sensory assessors of the Gyeonggi Provincial Agricultural Research and Extension Services were asked to describe the aroma and taste characteristics that can be felt in bead vinegar, and among them, the commonly described characteristics were selected. The selected aroma and taste characteristics were indicated on a scale of 1-9, and the average value was obtained and displayed as a polygonal figure.

* Calcium chloride 2% (w/w), sodium alginate 1.2% (w/w) fixed

As shown in Table 1, when xanthan gum, guar gum, and CMC (carboxymethyl cellulose) were used, beads were obtained. Among them, when CMC was used, beads excellent in thickness, hardness, viscosity, and preference were obtained. there was.

Example 1-2: CMC (carboxymethyl cellulose) concentration test

Example 1-1 was carried out in the same manner as in Example 1-1, except for using CMC at the concentrations shown in Table 2 as the thickener and stabilizer.

* Calcium chloride 2% (w/w) fixed

As shown in Table 2, in the absence of CMC, when vinegar containing calcium chloride was dropped from a certain height, small (0.1-0.5 cm) beads were not produced (a in Table 2). Vinegar containing 2% calcium chloride can be made into spheres and frozen to produce beads of large size (1-3 cm), but a freezing process must be added and small beads cannot be manufactured.

As shown in Figure 1, when CMC 2% (w / w), excellent effects in appearance, evaluation, body, aroma and taste were obtained.

Example 1-3: Preparation and sensory test of beads with and without CMC (carboxymethyl cellulose) 2% (w/w) addition

Example 1-2 was carried out in the same manner as in Example 1-2, except that CMC was not added or CMC at a concentration of 2% (w/w) was added.

* Calcium chloride 2% (w/w) fixed

As shown in Table 3, when CMC is not added, the freezing point of vinegar is low in the freezing method of beads manufacturing, so it does not freeze at -20 ° C but freezes at -40 ° C. In addition, when prepared by scooping with a spoon and slowly dropping into an alginate bath, it is difficult to mass-produce.

Example 1-4: Test by concentration of calcium chloride and sodium alginate

Example 1-1 was carried out in the same manner as in Example 1-1, except that the concentrations of calcium chloride and sodium alginate were used as shown in Table 4, respectively.

* CMC 2% (w/w) fixed

As shown in Figure 2, when calcium chloride 2% (w / w) and alginic acid 0.9% (w / w), the most excellent effect in appearance, evaluation, body, aroma and taste was obtained.

Example 1-5: Test by concentration of calcium chloride (calcium lactate)

Example 1-1 was carried out in the same manner as in Example 1-1, except that calcium chloride (calcium lactate) was used at the concentration shown in Table 5.

* CMC 2% (w/w) fixed

As shown in Figure 3, when calcium lactate 2% (w / w) and alginic acid 0.9% (w / w), the most excellent effect in appearance, evaluation, body, aroma and taste was obtained.

Example 1-6: Test by Vinegar Concentration

Example 1-1 was carried out in the same manner as in Example 1-1, except that vinegar was used at the concentration shown in Table 6.

* CMC 2% (w/w), sodium alginate 0.9% (w/w) fixed

As shown in Table 6, when CMC is not added, the freezing point of vinegar is low in the freezing method of beads manufacturing, so it does not freeze at -20 ° C but freezes at -40 ° C. In addition, when prepared by scooping with a spoon and slowly dropping into an alginate bath, it is difficult to mass-produce.

As shown in Figure 4, when the acidity of vinegar is 3% (w / w) and calcium lactate 2% (w / w), the most excellent effects in appearance, evaluation, body, aroma and taste were obtained.

Example 2: Preparation of Beaded Formulation of Vinegar

A vinegar solution was prepared by adding 2% (w/w) concentration of calcium lactate (primary) and 2% (w/w) of CMC to 100 g of vinegar. The vinegar solution was dropped in droplets with a diameter of 0.5 cm from a drop height of 15 cm or more in a reaction tank containing 0.9% (w/w) of sodium alginate (Fig. did The obtained bead vinegar was rinsed with water and reacted again with calcium lactate (secondary) for 20 seconds to obtain the final bead vinegar (Fig. 6(b)).

Example 2-1: Treatment test by concentration of secondary calcium lactate solution

Example 2 was carried out in the same manner as in Example 2, except that the concentrations of calcium lactate (primary and secondary) were used as shown in Table 7.

As shown in Figure 5, when the acidity of vinegar is 4% (w / w) and calcium lactate 2% (w / w), the most excellent effects in appearance, evaluation, body, aroma and taste were obtained.

Example 2-2: Physical Condition Test of Bead Vinegar Preparation

drop height and diameter

Example 2 was carried out in the same manner as in Example 2, except that the drop height and diameter were performed as described in the table of FIG.

As shown in the graph of FIG. 7, in the case of a diameter of 0.4 cm and a drop height of 15 cm, bead vinegar began to be produced immediately after 1 second, and from a drop height of 20 cm or more, even when the diameter is smaller, the bead vinegar is immediately started to be created. The diameter was adjusted by cutting the end of the tube with scissors while a tapered plastic tube was inserted in front.

Duration of Sodium Alginate

In Example 2, the sodium alginate reaction time was carried out in the same manner as in Example 2, except that the reaction time was performed as described in the table of FIG.

As shown in the graph of FIG. 8, vinegar beads with excellent overall evaluation were obtained at 70 seconds.

Duration of secondary calcium lactate

In Example 2, the washing time of the secondary calcium lactate was carried out in the same manner as in Example 2, except that it was performed as described in the table of FIG.

As shown in the graph of FIG. 9, it was possible to obtain vinegar beads with excellent overall evaluation at 20 seconds.

Example 2-3: Expiration date test according to beads vinegar sterilization temperature

After sterilization of the vinegar beads prepared in Example 2 at 65 ° C, 70 ° C, 75 ° C and 80 ° C, the expiration date was confirmed.

As shown in the graph of FIG. 10, after sterilization, overall quality such as Brix and acidity was maintained until 20 days later.

Having described specific parts of the present invention in detail above, it will be clear to those skilled in the art that these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. will be. Accordingly, the substantial scope of the present invention will be defined by the claims and their equivalents.

Claims (13)

A method for producing a bead-type liquid seasoning comprising the following steps:
(a) preparing a liquid seasoning solution by adding a metal ion-containing compound and a thickening stabilizer to the liquid seasoning; and
(b) The liquid seasoning solution is dropped in the form of droplets having a diameter of 0.3 to 0.5 cm from a height of 10 to 30 cm from a water tank containing an aqueous alginate compound solution, and the liquid seasoning and the alginate compound are reacted to liquid seasoning beads. Step to obtain.
The method of claim 1, further comprising washing the liquid seasoning beads obtained in step (b) in a metal ion-containing compound solution for 10 to 40 seconds.
According to claim 1, Method for producing a bead-type liquid seasoning, characterized in that the reaction for 10 to 120 seconds in the step (b).
The method of claim 1, wherein the liquid seasoning is selected from the group consisting of vinegar, soy sauce, oil and various beverages.
The method of claim 1, wherein the metal ion is at least one selected from the group consisting of calcium ion, barium ion and aluminum ion.
The method of claim 1, wherein the metal ion-containing compound is at least one selected from the group consisting of calcium lactate, calcium chloride, calcium lactate, barium chloride, aluminum sulfate and calcium sulphate.
The method of claim 1, wherein the thickening and stabilizing agent is at least one selected from the group consisting of CMC, xanthan gum, and guar gum.
The method of claim 1, wherein the metal ion-containing compound has a concentration of 1 to 10% (w/w).
The method of claim 1, wherein the thickener and stabilizer has a concentration of 1 to 10% (w/w).
The method of claim 1, wherein the alginate compound has a concentration of 0.5 to 2% (w/w).
The method of claim 1, wherein the liquid seasoning has a concentration of 2 to 10% (w/w).
The method of claim 1, wherein the alginate compound is at least one selected from the group consisting of alginic acid, sodium alginate, ammonium alginate, calcium alginate, potassium alginate and sodium alginate.
The method of claim 1, wherein the bead-type liquid seasoning is prepared having a thickness of 1.6 mm or more, a hardness of 0.33 ± 0.02 kgf / mm or more, and a diameter of 0.1 to 0.5 cm.

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